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Blueberry and Camembert “Cheese” Cake

by Rosalie Chretien

 
 
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Ingredients:

Filling:

  • 1 cup raw cashews (quick soaked in boiling water for 15 minutes)

  • 200 ml coconut cream

  • 227g @love.legrand original vegan cream cheese

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla extract

  • 2/3 cup maple syrup

  • 1 tablespoon melted coconut oil

  • 2 teaspoons lemon zest

  • 2 tablespoons lemon juice

  • 1 @nutgrovecheese_ Camembert cut in slices (remove crust if aged)

  • 1 pint wild Quebec blueberries + 2 tablespoons of sugar

 

Crust:

  • 3/4 cup oats

  • 3/4 cup walnuts

  • 1/2 teaspoon salt

  • 2 tablespoons organic cane sugar

  • 4 tablespoons coconut oil

  1. Preheat oven to 350C and line standard cake pan with parchment paper. 

  2. Add all crust ingredients to high speed blender and mix on high until you get homogenous but still slightly crumbly preparation. 

  3. Transfer mixture to pan and spread evenly to distribute. 

  4. Bake for 20 minutes or until the edges are golden brown. 

  5. Remove from oven to cool. 

  6. Add all the filling ingredients to the quickly cleaned blender, except Camembert and blueberries. Blend all ingredients on high until very creamy and smooth, scraping down sides as needed. 

  7. Pour filling over the pre-baked crust. Tap on counter to remove air bubbles. 

  8. Add Camembert slices and blueberries, then sprinkle with sugar. 

  9. Bake for about 1 hour, or until edges are golden brown. 

  10. Let cool completely then put in the fridge and let cool and firm some more (about 4 hours). 

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